<V>
<MANAGEMENT OF THE REFECTORY, OR
BROTHERS' KITCHEN>[126]
As for operating the refectory, just as we have already said in
dealing with our other quarters, whenever something different
is discovered to be an improvement in some way, probably the
dictates of reason ought to be followed, though circumspectly.
First of all, the junior cellarer should give out his hemina to
all brothers in equal amounts.[127]
Then if, because of some need
at a particular moment, inequality should be necessary because
an inequality among guests necessitates an inequality in
measurements, an elder brother[128]
of such standing that everyone
will be certain of his honesty should be assigned to the junior
cellarer, so that anything that has to be added or subtracted
from anyone's portion will be considered a proper amount. But
if the lord abbot or the provost or the dean, because of someone's
illness, should order that man's portion to be altered for a day,
two, three, or sometimes more, yet the junior cellarer himself or
whoever has been appointed to support him should under no
circumstances presume to give the excess to another or to
protract the stated number of days for giving the restricted
amount to the man himself. However, all other matters involving
due propriety—such as relate to guests or the elders' table or
generally to the supervision or procurement of all the brothers—
should be the responsibility of the junior cellarer in person, to
see that those entering, leaving, or waiting there or, as the saying
goes, "dropping in," do not offend by bad manners or whatever
may fall below the level of established moral probity.
Those things which particularly appertain to the cooks, they
should of course look after with the closest attention.
Nevertheless, the aforesaid cellarer should not delegate any part
of his stipulated responsibility, but should always observantly
supervise and admonish, lest the aforesaid cooks presume. . .[129]
in no wise those things which have been committed to them,
to the end that at the expiration of the week, according to the
prescription of the Rule, they may return the appurtenances of
their ministry clean and whole.[130]
The senior cellarer[131]
both within and without, that is, either
in the refectory or in the kitchen or in those quarters which are
attached to the kitchen, should take pains in all things and on
behalf of all people, so that no one will presume to conduct
himself there in ill-mannered activity or boisterous speech,
either in person or in his work, except insofar as he accords in
all ways with our religious profession. And it is not to be asked
or required of that cellarer that he involve himself in the
preparing of dishes, even if he himself wants to, and for that
reason neglects for the moment that aforesaid supervision.
Rather, in accordance with the authority of the Rule,[132]
he should
request additional help, if need be, so that he may always remain
free for overseeing here and there those things which are of
*
God. We do not speak these words in this context with a view
to inhibiting his devout desires—whenever they can be satisfied
without diminution of that aforesaid supervision—but to prevent
his immersing himself, however devoutly, in those matters which
are not important to his charge at the moment, and thereby
presuming to set aside the demonstrable need for oversight
which is imposed upon him.
<MONKS SERVING IN THE KITCHEN>[133]
But to prevent the cellarer from saying that he does not know
about what and in what the said cooks are to be directed to do
or not to do, these matters among others are principally to be
noted: First of all, the maintenance of silence does not wholly
contribute to the carrying out of this duty during the period of
assignment. Consequently, in order that the rule of silence can
be observed with some attendant benefit by all those working
there, the psalms are to be sung without surcease, and as long as
even two cooks are there, the singing is not to be silenced for a
moment.[134]
And when it happens that any cook should need to
go away in pursuance of any duty whatever and for this reason
should possibly not be able to begin the psalm, as soon as he
returns he should join in at the place at which he finds the
others chanting and try to sing with them as long as he is in
the kitchen. And again, if a second or third should depart, each
should join in with the chanters on his return. But even if for
some exceptional reason, as occasionally happens, it should come
about that everyone is indeed so involved that no one is able to
rehearse the psalms in chant, then as soon as anyone is free he
should repeat the interrupted psalm from that place at which he
dropped it, and all the others, as they become free, should join
in with him in the service in praise of the Lord. But also, if it
even should happen that no one knows at what point they
stopped the unfinished psalm, it should be resumed at the
nearest point that can be recollected. Thus they should not
abandon a piece which has been begun until they have sung
through everything which could be considered a part of or
related to that cursus. Then each, insofar as reason dictates,
should return to those matters which remain to be done, always
observing silence as far as may be possible. But to keep these
matters from slipping anyone's mind, because of some earlier
code, we herewith briefly formulate the three principles
underlying all these statements: that is, either keep quiet if the
matters are not essential, or say what is necessary, or else chant
psalms.
And next, we cannot be irresponsible with regard to this
operation simply for the sake of adhering to the Order of
Rotation. When it happens that the Order of Rotation calls for
all juniors, or even too low a number of sagacious or reliable
brothers, to serve in the kitchen, then we must pass over that
provision and add to the contingent of juniors some reliable
senior who, guided by the zeal of God, will earnestly watch over
*
himself and the others. Then when the period of his service is
over, the one who was shifted to meet the emergency assignment
should again move freely with the seniors. In such fashion it
will be provided at all times in all ways that neither those who
are ineffectual because of senility nor those who are undisciplined
because of youth be exclusively assigned. Neither of these
classes is sufficiently reliable to maintain equilibrium in any
situation of this kind. Therefore, to insure that God's will
always be preserved within and a proper dignity without, one
or two mature brothers should always be assigned each week, as
set forth above. And if anyone should say that this is not the
correct procedure, but that the order in which the monks sit at
table should always be adhered to, he should be ignored or
reprimanded for holding a discordant opinion. If he should
indiscreetly continue to complain and persistently be
recalcitrant, he should more forcefully be persuaded to obey the
sounder procedure. We explain these rules in such a clear and
repetitive way that no one can claim ignorance, even the
simpler—or had I better say stupider—monks.
Moreover, in order that these rules may properly be observed,
the dean and the cellarer must make provision many days in
advance to assure that nothing—neither the incidence of some
illness nor the event of a journey nor an emergency however
unexpected, even an order of any kind from the lord abbot or
provost—should ever disrupt this arrangement. Having set up
the procedure in this way to assure constant vigilance, we must
not neglect to point out that the cellarer, whenever he has the
time, should in his own person assign the tasks for each brother,
to insure that one brother does not have more or less than he
ought to have because of the favoritism of someone in making
assignments. The cellarer, who ought to know the weaknesses
and needs of each brother, should make the assignments as
required, according to clearly demonstrable needs. But if the
cellarer does not have the time, then whomever he deputizes
should always make the nominations cautiously, to avoid
initiating some kind of trouble at that point. Such are the
methods to be followed.
For the laymen[135]
there is one clear statement: No one should
enter the kitchen at any time that food is being prepared or the
prepared food is being served. This rule applies both to the first
sitting, when the body of brothers are at refection, and to the later
sitting for the servers.[136]
But if there is some food which is
assigned to be prepared in advance or later cleaned or specially
handled by laymen, some window, niche, or opening outside of
the kitchen should be set up as a place where the brothers may
pick up the food to be prepared or carry the food to be cleaned.
By this method they can either set out or take in such food
without giving any excuse for laymen entering the kitchen.
Under this head a few particulars come to mind: Herbs of any
kind which are to be converted to food must be delivered,
washed, and bunched; similarly fish, whenever they are needed,
must be disemboweled and scaled. All varieties of legumes must
be washed and prepared, as must other products like them.
The laymen must fully and honestly perform these tasks outside
the kitchen as many times as is necessary, and in places assigned
for the purpose. They must use great care to place or stack the
food in a spot where the brothers can conveniently pick it up.
And, as has already been said, they must completely avoid
entering the kitchen at the proscribed times. Further, any wood
which is to be gathered, cut, or suitably prepared should be
delivered through the window we spoke of or through a
convenient opening. If this procedure is followed, the laymen
will not have to come in to the brothers, nor will the brothers
have to go out to them.
There may be some who think that there are too many
regulations, but we have chosen rather to explain things one by
one in sequence as each need has presented itself rather than to
give anyone the opportunity of erring on the excuse that he did
not know what he should do. The cellarer should try to
supervise all these matters every day if time allows, to make
sure that no trouble starts in the kitchen. In that way it will
become customary, with God as Author, for everything to be
done there politely and honorably. Then no one, however much
a novice, will err out of ignorance. Therefore we leave all these
matters to the wisdom of the cellarer, for we neither desire nor
allow anyone to serve in that capacity who is rebellious or
contradictory. But if—Heaven forbid!—it should happen that
the senior cellarer himself, or a junior, does not prudently
enforce those regulations and others like them which affect the
office, and if, having been admonished in accordance with the
Rule, he does not reform, he should leave the post with a wholly
deserved bad reputation, since he would not be fit to stay.
Above all let procedure remain clear and orderly.
